I'm confused. The uncooked rice I buy in the store is harder than the wheat grains I occasionally eat from a field. (It takes a while to chew and makes a glue-l

I'm confused. The uncooked rice I buy in the store is harder than the wheat grains I occasionally eat from a field. (It takes a while to chew and makes a glue-like substance that is quite tasty when you're hungry.) Is this a new development?